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Showing posts from April, 2015

Macedonian Pizza Dough

Recipe sent in by Zorica Kitanovski


1 packet (7g) dry yeast1 tbsp white sugar1/2 cup of full cream milk1/2 cup of warm water300g plain flour1 egg yolk1 tbsp salt3 tbsp oil2 tsp white vinegarTopping of choice
1. In a small bowl, add the dry yeast, sugar, milk and water. Stir well and leave to rise
2. In a mixing bowl, add flour, egg yolk, salt, oil and yeast mixture. Combine well
3. Add vinegar then knead dough
4. Cover then leave in a warm, dry place to rise
5. Punch down dough knead once again
6. Cover then leave to rise again
7. Roll out dough and cover with topping of choice
8. Bake at 190 degrees Celsius until dough is cooked and browned
9. Serve with 'Feferoni' and a small bowl of sour cream

Posni Kolaci so Pivo - Send in Your Recipe

Recipe sent in by Emma Georgievski

8 small cups of (Turkish coffee cups) oil8 small cups of beer4 tbsp of Baking Powder (4 packets of Pecivo)Plain flour (approx 1kg)Grated walnutsIcing sugar
1. Combine oil, beer and baking powder. Stir in flour (as much as is necessary) to make a dough. Do not add all flour at once
2. Roll into balls and place on baking tray
3. Put in oven for around 30 minutes at 180 degrees Celsius
4.Once completely cooled, dip in sherbet (2 large cups of sugar dissolved in 2 large cups of water, boiled) 
5. Cover in grated walnuts and sprinkle with icing sugar

Musaka (Moussaka)

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Image from

Ingredients 500g pork mince (or beef & pork mince)3 large eggplants6-8 large potatoes (depending on the size of your baking dish)1 carrot1 brown onion2 cloves of garlic2 tomatoes3 eggs300ml ButtermilkVegeta, salt, pepper & red paprika (optional: fresh parsley)
1. Preheat oven to 200 degrees Celsius
2. Dice carrot, onion, garlic and tomatoes

3. Slice potatoes and eggplant (1cm thick)

4. Fry diced carrot, onion and garlic together with the minced meat until meat has browned
5. Stir through diced tomatoes and season with Vegeta, salt, pepper and red paprika

6. Grease baking dish (or ramekins if you wish to make individual servings)
7. Place one layer of potatoes on the bottom of the baking dish, then layer with fried meat mixture
8. Place one layer of eggplant on top of the meat, then layer with meat mixture
9. Repeat the above process until you have used all of your ingredients. Finish with a potato layer on top

Kompir Mandza so Grasak (Potato and Pea Stew)

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Ingredients: *4 potatoes (cut into quarters)
*2 carrots
*1 brown onion
*1 green bullhorn pepper
*2 cloves of garlic *1 tomato
*400g frozen peas
*Vegeta, pepper & salt to taste
*Vegetable oil for frying
*Optional: 1 tin of ‘Podravka Beef Goulash’
*Optional: diced beef (I prefer tender Eye Fillet) 

Zaprska/thickener: *2 tablespoons of plain flour *2 tablespoons of red paprika *30 ml of vegetable oil


1. Finely chop carrots, onion, bullhorn pepper, garlic and tomato. Optional: also dice the meat

2. Heat 2 tablespoons of vegetable oil and fry the chopped onion, carrots, bullhorn pepper and garlic until glassy and soft. Optional: also fry diced meat with the vegetables until browned. Stir in the chopped tomato and fry for another minute

3. Peel and cut potatoes into quarters, then add to saucepan of boiling water. Boil together with the fried vegetables for 20 minutes or until potatoes are cooked but not too soft

4. Add frozen peas (and optional tin of Beef Go…

Kokosovki (Coconut Balls)

Ingredients (approximately 20 balls):

1 condensed milk (395g)250g shredded coconut100g shredded coconut for coating the balls1 packet of Malt biscuits (250g)3 tbsp Cacao or cocoa powder  Approximately 20 hazelnuts

Method: Break up biscuits in food processor, or place inside a few plastic bags and smash with a rolling pin (the kids will love this part!).
Place crushed biscuits into a large mixing bowl and add the shredded coconut and Cacao
Pour condensed milk in, and stir through with a wooden spoon
Take 1 tbsp of the mixture and roll into a ball.
Press 1 hazelnut into the middle of the ball and mould mixture around the hazelnut.
Place balls into a small paper patties and pop in refrigerator to harden

Pizza Kiflicki (Mini Pizza Scrolls)

1kg of plain flour (I prefer type '00' flour)Additional flour for kneading500ml of Buttermilk (or full cream milk)2 small cups of vegetable or sunflower oil1 packet of Dry Yeast1 tablespoon of Sea Salt (or table salt)1 tablespoon of white sugar3 eggs 1 tablespoon of Baking PowderFilling:
200 grams of ham (I prefer Berlina ham)200 grams of bacon200 grams of Tasty cheeseOreganoKetchup
Pre-heat oven to 190 degrees Celsius
Activate dry yeast in small bowl with half a cup of warm water and a pinch of sugar. Allow to rise for 5 minutes.
Combine all ingredients, including activated yeast, to form a dough (if your dough is too sticky, add more flour)
Cover dough and allow to rise in a warm place for about 20 minutes
Separate dough into 4 even portions
For each portion, knead on a floured surface and flatten with a rolling pin to form a thin circle approximately 1/2 cm thick
Cut edges off the dough to make a rectangle (you can use these extra pieces of dough)
Smear ketchup on…

Solen Rolat so Spanak (Spinach Roulade)

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Photo sent in by Diana Todoroski

Ingredients 500gm fresh baby spinach leaves or frozen spinach6 tablespoons of plain flour6 eggs3 tablespoons of water3 tablespoons of full cream milk1 tablespoon of baking powder1 tablespoon of saltFilling: 200gm feta cheese250gm sour cream200gm Berlina ham200gm pickled gerkins1 grated egg

Boil the spinach until soft.Drain water and allow spinach to dry by soaking up excess moisture with paper towelWhisk 6 egg whites with 1 tablespoon of saltAdd the egg yolks, plain flour, water, milk and baking powder, then whisk until combinedAdd spinach and combine with wooden spoonLine baking tray with baking paper and lightly greasePour in mixture and bake for approximately 30 minutes at 180 degrees Celsius (the rolat should have slightly risen and become a light brown colour)Lay the rolat down on a damp tea towel and roll with the damp tea towel to form a rollLeave to coolCombine the ingredients for the fillingOnce rolat has c…

Oriz so Kopani - Send In Your Recipe

                         Baked rice made with homemade chicken stock
This recipe was sent in by Radmila Koloska


Homemade chicken stock (see method below)3-4 drumsticks1 cup (250ml) rice1/2 an onion, diced1/2 tomato, diced1 tbsp Red PaprikaVegeta, salt and pepper to taste

Homemade chicken stock: 

1. Pour 1.5 litres of water into a pot. 2. On low to medium heat, boil the chicken drumsticks with the water until the meat is about to fall off the bone. (If water evaporates, top it up and simmer for 15 more minutes so it mixes in with the stock)


Solenki (Sesame Seed Twists)

 250gm unsalted butter 3 eggs (1 egg for smearing) 250ml full-cream milk or buttermilk 1 cube/40gm fresh yeast or 14gm dry yeast 2 tablespoons of sea salt 800gm plain flour Red paprika Oregano Sesame seeds
1. Combine the butter, salt, milk, yeast, flour and 2 eggs and knead into a smooth dough.
2. Leave the dough to rest for approx. 20 minutes.
3. Divide into 4 balls of dough.
4. Thinly roll out each ball on to baking paper and smear with 1 beaten egg white and a little salt. Scatter with white sesame seeds.
5. Turn over and smear with 1 beaten egg white and a little salt. This time, sprinkle with red paprika and oregano.
6. Cut dough into strips that are 1.5cm wide and length of your choice and twist each strip into a spiral shape.
7. Place on to a greased baking tray and smear the leftover egg yolk only on the sections covered with white sesame seeds.
8. Bake at 180 degrees Celsius for approximately 15 minutes.